French Breakfast Puffs

French Breakfast Puffs

Combine 1/4 cup sugar and 1/2 teaspoon ground cinnamon; set aside. In a bowl stir together 1 1/2 cups all-purpose flour, 1/2 cup sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon salt. In another bowl combine 1 beaten egg, 1/2 cup milk, 1/3 cup melted margarine or butter; add to flour mixture, stirring just till moistened.

Lightly grease muffin cups or line with paper bake cups; fill 2/3 full. Bake in 350 degree oven for 20 to 25 minutes or till golden. Immediately dip tops into 3 tablespoons melted margarine/butter, then into sugar cinnamon mixture. Serve warm. Makes 12.

Breadsticks

If you want a great breadstick recipe this is really good! I can't wait to try it with the cinamon and sugar!

You can get the recipe HERE.

French Bread Recipe

French Bread Recipe

5 1/2 - 6 cups of flour
1 1/2 teaspoons of salt
2 cups of warm water
Cornmeal
2 pkg of yeast or 2 Tablespoons
1 slightly beaten egg white
1 Tablespoon water

In large mixing bowl combine 2 cups of the flour, the yeast, and salt. Add warm water. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 minutes. Using a spoon, stir in as much remaining flour as you can.

Turn onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place till double in size (about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Roll each half into a 15x10-inch rectangle. Roll up from long sides; seal well. Taper ends. Place, seam side down, on a greased baking sheet sprinkled with cornmeal. Combine egg white and water; brush over loaves. Cover; let rise till nearly double (35 to 45 minutes). With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf.

Bake in a 375 degree oven for 20 minutes. Brush again with egg white and water mixture. Continue baking for 15 to 20 minutes more or till bread tests done. Remove from backing sheet; cool. Makes 2 loaves (30 servings)

Zucchini Coconut Bread

Zucchini Coconut Bread

Cream Together:

3 eggs

2 cups sugar

1 cup oil

2 tsp. vanilla

Add: 2 cups grated zucchini (you can leave the skin on); 1 cup crushed pineapple (8 oz.) drained.

Mix dry ingredients: 3 cups flour; 1 tsp. salt; 2 tsp. cinnamon; 2 tsp. soda; 1/2 tsp. baking powder.

Add to creamed mixture; 1 cup nuts; 1 cup of coconut.

Bake for 1 hour @ 325 degrees. Makes 3 medium loaves.

This is the best bread I love it with walnuts it gives it just the right crunch. Although Joe hates walnuts so usually we have to do 1/2 with 1/2 without... I've almost made it with Pecan's and that's just as good if not better than the walnuts!

Cinnamon Rolls & FROSTING!

Never Fail Rolls

2 TBLS Dry yeast ½ cup sugar
¼ cup warm water 2 tsp. salt
2 cups warm water 2 eggs, beaten
½ cup butter, melted 6 cups flour


Mix yeast with ¼ cup warm water. In separate bowl (kitchen aid) combine 2 cups warm water, sugar, salt, and eggs and mix. Add yeast. Add flour to other ingredients and beat vigorously to a soft dough. Let rise ½ hour. Can be placed in fridge for 2 or more hours. Dough can stay in fridge up to 2-3 days. Roll out with quite a bit of flour. Cut into desired shape and dip in butter. Arrange on cookie sheet. Let rise 1-2 hours. Bake at 425 for 12-15 min.

*For Cinnamon Rolls*
Add a ½ tsp. lemon in the dough (optional).

1/3 cup butter, melted 1 cup brown sugar
½ cup raisins 2 tsp. cinnamon

Roll into a rectangle and spread melted butter over dough. Sprinkle with brown sugar, cinnamon, and raisins. Roll like a jelly roll and cut with a string 1” wide. Place on
buttered cookie sheet ½ inch apart. Let rise 1 hr. then bake at 350 for 15 minutes.

I do everything in the Kitchen Aid and I don't let it rise for that first 1/2 hour I just roll it right out and then let it rise for any hour as the cinnamon rolls. Then bake it! :) I'm all for easy and it works GREAT!

FROSTING
1 cube butter softened
1 package of cream cheese
2 cups of powdered sugar
1 tsp. vanilla

Beat butter and cheese to a pulp, add sugar and vanilla and stir until frosting.

Cheese Biscuits

Cheese Biscuits

from the Better Homes and Gardens Cook Book

2 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons sugar

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1/2 cup shortening, margarine, or butter

1/2 cup shredded cheddar cheese

2/3 cup milk

In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening, margarine or butter till mixture resembles coarse crumbs. Add cheese. Make a well in the center; add milk all at once. Stir just till dough clings together.

On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. But with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts.
Transfer biscuits to a baking sheet. Bake in a 450 degree oven for 10 to 12 minutes or till golden brown. Serve warm. Makes 10.

I never use the cream of tarter and it still works really well!

Amish White Bread

Amish White Bread

INGREDIENTS:·

2 cups warm water (110 degrees F/45 degrees C)·

2/3 cup white sugar·

1 1/2 tablespoons active dry yeast·

1 1/2 teaspoons salt·

1/4 cup vegetable oil·

6 cups bread flour

DIRECTIONS:In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.Bake at 350 degrees F (175 degrees C) for 30 minutes.This is such an easy recipe I do it all in my kitchen aid mixer. Even the water/sugar/yeast part... Then after I let the mixer knead it for a little bit I take it out and give it a little knead by hand and then put it in the oiled bowl. SOOOO easy.

If you're making them as rolls bake for 15 minutes!

Bisquick Biscuits with CHEESE

BISQUICK Biscuits

2 cups of bisquick
2/3 cup milk
1 cup of cheese

Then I rolled them out and cut them into hearts! The kids loved the shapes. Bake at 450 for 8-10 minutes and then melt a little bit of butter I did 4 tablespoons and add a little bit of garlic salt, drizzle over hot biscuit. Yum!

Granny Greenup's Rockin Rolls

Granny Greenup's Rockin Rolls

byMelanie Jurgens

Ingredients:

6 cups of all-purpose flour

1/2 shortening

1/4 cup water

1 Tablespoon of salt

2 eggs (beaten)

2 cups of cold water

1 & 2/3 pkg of yeast or 1 & 1/2 Tablespoons of yeast

1/2 cup of sugar

Sift 6 cups of flour into large bowl & set aside. (I didn't do this. I just added it into my kitchen aid after everything else was mixed) Combine shortening, 1/4 cup water, salt, sugar & heat till shortening is melted, remove from heat & add 2 cups of cold water to cool down. Add yeast & 2 beaten eggs & stir till smooth. Make hole in flour & pour in half of liquid stirring from inside out. (again I didn't do this I just added it into the kitchen aid) Add remaining liquid & stir till combined. Cover with towel & set aside 1-2 hrs. Until doubled in size. Knead until together & roll till 1/2 inch thick. Cut into 3 inch squares and place on pan 1/4 inch apart. Cover & let sit for another 1-2 hours. Bake @ 350 for 15 minutes, remove from oven & brush with melted butter. Bake an additional 5 minutes until golden brown.These were very light and airy so good!